Easy Strawberry Shortcake Recipe with Bisquick | Summer Dessert Recipes

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt adds protein and is lower in calories, while cool whip is often more affordable.

Slice the strawberries in half and then slice them into thinner pieces as desired, using about 4 cups of strawberries.

Mix the sliced strawberries with 1/2 cup of sugar and let them sit for at least 30 minutes to draw out the juice and create a syrup.

In a mixing bowl, combine the entire box of Bisquick with 2 tablespoons of vegetable oil and about 1 cup of whole milk, mixing until it reaches a cake batter consistency.

Pour the batter into a greased 8.5 by 11-inch pan and spread it out evenly.

Bake in a preheated oven at 400°F for about 17 minutes until golden brown.

Once baked, let the cake cool slightly, then cut a square piece out of the cake.

Cut the piece of cake in half horizontally and place the bottom half on a plate.

Add some of the strawberry syrup and strawberries on top of the bottom half of the cake.

Add a dollop of Cool Whip and more strawberries on top, then place the top half of the cake back on.

Finish with additional Cool Whip and a sprinkle of powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens